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Says contest winner Nancy Miller of Bettendorf, Iowa, "I wanted an inexpensive, healthy egg dish for Sunday brunch, so I came with this recipe. It's hearty and delicious, and the apples give it a slight sweetness."
This recipe is:
Contest Winning
Nutritional Facts 1 serving (prepared with reduced-fat sour cream and reduced-fat cheese) equals 372 calories, 20 g fat (10 g saturated fat), 357 mg cholesterol, 510 mg sodium, 25 g carbohydrate, 2 g fiber, 22 g protein.
Originally published as Apple-Bacon Egg Bake in Cooking for 2 Spring 2008, p31
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Reviewed on Dec. 25, 2012 by GretchenSD
This has become a family Sunday morning favorite. We use about 2.5 times batch into the 9X13 pan. It must bake about 45-50 mins in the pan. Also excellent with a little diced ham in it. We use fresh grated sweet potatoes instead of the frozen o-brien potatoes. We really like the flavor and the additional nutritional/diabetic benefits. Also excellent with Original almond milk in place of the regular.
Reviewed on Jun. 29, 2011 by holter1
Can anyone also give me the recipe for a 9 X 13 pan
Reviewed on Jan. 30, 2011 by jm_robertson
I tried this for one of our breakfast-for-dinner nights. The bacon overpowered the apple, but it was still a good dish. I heated what little leftovers we had the following morning for a 1/2 bagel sandwich and it was good that way too.
Reviewed on Mar. 29, 2009 by maryh1
Does anyone have the amounts to use, if you wanted to make this in a 9x13 pan? maryh211@gmail.com
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